Risotto With Fennel And Broccoli

Name: Risotto With Fennel And Broccoli
Total time: 30 min
Yield: 4 servings
Cuisine: italian
Ingredients: 1 head fennel, top removed, cut into small pieces; 1 cup broccoli stems and flower- ettes, cut into small pieces; Coarse salt and freshly ground pepper to taste; 1 tablespoon unsalted butter; 2 tablespoons olive oil; 2 shallots, minced; 1 1/2 cup Arborio rice; 4 to 5 cups hot chicken stock (pref- erably homemade); 1 cup dry white wine; 1/3 cup freshly grated Parmesan cheese; 1/4 cup heavy cream

By Moira Hodgson

Total Time: 30 minutes
Rating: 3(13)
Comments: Read comments

Featured in: FOOD; Making Vegetables an Integral Part of the Meal, Italian Style

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Ingredients

Yield:4 servings

1head fennel, top removed, cut into small pieces
1cup broccoli stems and flower- ettes, cut into small pieces
Coarse salt and freshly ground pepper to taste
1tablespoon unsalted butter
2tablespoons olive oil
2shallots, minced
1½cup Arborio rice
4 to 5cups hot chicken stock (pref- erably homemade)
1cup dry white wine
⅓cup freshly grated Parmesan cheese
¼cup heavy cream

Ingredient Substitution Guide

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Preparation

Step 1
Steam fennel and broccoli separately until tender. Place in a food processor with a fourth cup of steaming water. Puree and season to taste with salt and pepper, and then set aside.
Step 2
Heat butter and oil in a heavy frying pan and saute the shallots until they are soft. Add rice and saute for one to two minutes, until the grains turn opaque. Add a half cup of hot chicken stock and stir frequently. When it has been absorbed by the rice, add another half cup.
Step 3
Add wine and cook until it is absorbed by the rice. Stirring frequently, continue adding more chicken stock, half a cup at a time, and cook for 15 or so minutes more. When rice is almost tender but still al dente, add pureed vegetables. Cook for a minute, then add the Parmesan cheese and the cream. Cook another minute, correct seasoning and serve.